传统腌腊肉制品质量安全管理研究  

Quality and safety management research of traditional fermented meat products

作　　者：赵亚丽 张香美[1] 卢涵 杨贝 文港 ZHAO Ya-li;ZHANG Xiang-mei;LU Han;YANG Bei;WEN Gang(School of Biological Science and Engineering,Hebei University of Economics and Business,Shijiazhuang,Heibei 050061,China)

机构地区：[1]河北经贸大学生物科学与工程学院,河北石家庄050061

出　　处：《食品与机械》2023年第1期55-60,156,共7页Food and Machinery

基　　金：河北省省级科技计划资助(编号:19227116D);河北经贸大学科学研究与发展计划基金项目(编号:2022SGYB02)。

摘　　要：对传统腌腊肉制品质量安全风险及质量管理问题进行了分析,指出应加大研发力度、加快知识效益转化进程,规范标准体系、细化监管标准,规范作坊式生产、优化产品市场,加强社会主体参与意识、推动社会共治等建议,提高传统腌腊肉制品行业整体质量安全水平.The quality safety risks and quality management issues of traditional fermented meat products were analyzed.This paper put forward suggestions on increasing research and development efforts,accelerating the knowledge benefit transformation process,standardizing the standard system,refining supervision standards,standardizing workshop production,optimizing product markets,strengthening the awareness of social participation,and promoting social co-governance,in order to improve the overall quality and safety level of the traditional fermented meat products industry.

关 键 词：腌腊肉制品 风险 质量安全 管理 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]